Broccoli Chicken Casserole

• 4 skinless chicken breasts
• 1 medium bag Pepperidge Farm cornbread stuffing
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 medium bag Cheddar cheese
• 1 Tbsp. curry powder
• 1 bag broccoli cuts
• 1 stick melted margarine
• salt and pepper to taste
• 1 c. mayo

1. Boil chicken with curry powder until tender; before you put the chicken in, salt and pepper the water to taste.
2. When done, remove and cut chicken off bones into chunks or small pieces.
3. Boil broccoli in same water until tender.
4. In a large bowl, mix chicken, both soups, mayo and broccoli together, then stir in 1 cup of cornbread stuffing and 1 cup of cheese.
5. Mix well, then put in baking dish and top with a little more cheese.
6. Top with 1 cup cornbread stuffing.
7. Pour melted margarine over the top.
8. Bake at 325u0b0 for 30 to 35 minutes or until brown.

chicken breasts, cornbread stuffing, cream of chicken soup, cream of mushroom soup, cheddar cheese, curry powder, broccoli cuts, margarine, salt, mayo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1051933 (may not work)